Frankie’s Brown Butter Maple Soy Whisky Sour

One of our favorite collaborators, James Beard Award® Winner Frankie Gaw, went above-and-beyond to deliver a paired cocktail even took that same pairing of soy sauce and whisky and challenged himself to make a cocktail. It features Maker’s Mark 46 that’s fat-washed with brown butter and sesame oil that’s then mixed with maple syrup, yuzu, and soy sauce that both highlights and complements the rich char siu and whisky.

Advanced
5-7 min
Savory

ingredients and how to craft

WHAT YOU NEED

2 Maker’s Mark® 46 French Oaked Bourbon
2 brown butter sesame-washed whisky*
1 maple syrup
1 yuzu juice
vanilla
allspice
soy sauce
*Brown Butter Sesame-Washed Whisky
of unsalted butter
10 parts of Maker’s Mark 46 whisky
of sesame oil

Measure out the whisky along with maple syrup, yuzu, vanilla into a cocktail shaker with some ice. Shake vigorously, then strain into a cup with an ice cube. Sprinkle allspice and a very light drizzle of soy sauce to finish.

Brown Butter Sesame-Washed Whisky Sour: Heat a small saucepan over medium heat. Add butter to the pan and stir frequently as it starts to melt and bubble. Look for little brown specks to start to appear and the color to change from yellow to a light amber (3-5 minutes). Once it’s lightly browned, remove from the heat and transfer to a heat-proof container to cool. In a jar with a lid, add Maker’s Mark 46 whisky along with brown butter and sesame oil. Seal, then shake every 20 minutes for 2 hours. Place the jar into the freezer overnight. The following day, strain the whisky through a fine-mesh sleeve into a container, then strain again through a coffee filter and store.